Fine dining restaurant Haywards in Epping serves refined modern European cuisine focused around using the best local and seasonal produce available. Heading up the kitchen is chef Jahdre Hayward who’s culinary career has seem him work in numerous esteemed kitchens around the world. From The Savoy Hotel and The Ritz in London to Guillaume at Bennelong at the Sydney Opera House in Australia, Hayward draws on his expansive experience to create a series of highly-competent menus. Jahdre’s wife Amanda is also a key part of the operation and occupies the role of Restaurant Manager at Haywards. She has worked in a number of positions at several Melbourne restaurants including Grossi Florentino, Maze by Gordon Ramsey and Circa, The Prince.
Produce and provenance play an integral role and the restaurant grows many of its ingredients, including fruit, vegetables, herbs and edible flowers, in its very own Haywards Garden. The dining room, meanwhile, is located inside a sympathetically-restored old coach house and has been designed so as to retain many of its original features. Calming blues, nature-inspired artworks and wooden floors create a smart but relaxed feel.
Both a la carte and tasting menus are available. Guests can choose to order two or three courses from the former, while both four and six-course tasting menus are offered in the evening. Examples of dishes you might try include a crab salad with apple dashi and lovage emulsion, honey and miso-glazed duck breast with duck leg croquette, cabbage puree and plum gel, and milk and chocolate hazelnut mousse with earl grey cremeux and banana ice cream.
Finally, an extensive wine list spans ‘lean and crisp’, 'textural and aromatic’ and ‘savoury’ whites, as well as ‘light and aromatic’, ‘fine and savoury’ and ‘robust and structured’ reds.